Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. In a medium bowl, whisk the flour, baking soda, and salt to blend. Using a stand mixer with a paddle attachment, beat the butter, sugar, and brown sugar on medium speed until light and fluffy, 4 to 5 min. Scrape the bowl with a rubber spatula. Beat in the eggs and vanilla until thoroughly combined, about 2 min. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds. Fold in the chopped chocolate by hand with the spatula, making sure all the flour and butter are thoroughly combined.
• Drop the dough by rounded tablespoonfuls about 3 inches apart on ungreased cookie sheets. Bake until the cookies are golden brown on the edges and slightly soft in the center, about 15 min. Let the cookies cool on the sheet for 1 min. before transferring them to a rack to cool.
• The cookies can be stored in an airtight container for up to three days.

Make Ahead Tips

The cookie dough can be prepared in advance and stored in the refrigerator for up to a week. Once the cookies are baked, you can also freeze them, well wrapped, for up to two weeks.